Pomodoré – Filleted Tomatoes

Pomodoré Tomato Fillets by Italianavera from the heirloom Fiascone variety

Pomodoré Tomato Fillets by Italianavera are unpeeled, hand-cut pieces of the heirloom Fiascone d'Amalfi variety, grown in the volcanic soil of Mount Vesuvius. They come in the jar in their own juice and are sought after wherever a visible piece of the fruit is required.

Pomodoré Tomato Fillets by Italianavera are hand-cut fillets of the Fiascone d'Amalfi variety, unpeeled and packed in their own juice. This heirloom variety, which has been cultivated in Campania for generations with almost no changes, is characterized by firm flesh and a full-bodied aroma.

Firm to the bite, visible on the plate

When you open the jar, the fillet lies before you as a whole piece, held together by the skin, which has been left on all around. Unlike puréed or peeled products, it retains its structure, whether cold or heated.

It is precisely this firmness that makes it the first choice when you need a piece of fruit rather than a sauce. You can eat the fillets straight from the jar or warm them briefly without them losing their shape.

The skin also provides a slightly tart note that keeps the sweetness of the flesh in check. In Campania, the Fiascone d'Amalfi is therefore considered a variety for the plate rather than the pot.

Between your fingers, the fillet feels firm, almost like it was freshly cut, and barely drips. Anyone opening the jar for the first time expects soft produce and finds the opposite.

On an antipasti platter and in salad

In a salad, on an antipasti platter, or on toasted bread, the fillets need almost no accompaniment; some olive oil, salt, and a basil leaf are enough. Served with buffalo mozzarella, they make a starter in two minutes.

In pasta, risotto, or sugo, they can be stirred in as chunks without falling apart when heated. Add them just before the end of the cooking time, and the texture will remain visible on the plate.

On a baking sheet in the oven, with olive oil and thyme, they intensify into a concentrated side dish within half an hour. For grilled vegetables or light meat, all you need then is bread.

The peeled version is the Tomato Fillets in their own juice by Italianavera; for something spicier, try the Corbarino. More antipasti can be found under Preserves and Pickled Goods.

The Fiascone d'Amalfi and the knife

The name Fiascone refers to the bulbous shape of the demijohn bottle, which this heirloom variety mirrors. The plant grows on the Amalfi coast and on the slopes of Mount Vesuvius, in volcanic ash soil that gives it a mineral touch.

They are cut by hand immediately after harvest because a ripe fruit would be crushed by machine blades. You can recognize this manual craftsmanship in the jar by the slightly irregular edges of the fillets.

The harvest takes place in midsummer, when the nights on the coast remain warm and the fruit reaches its full color. Processing happens daily, as a ripe fruit only lasts a few hours without refrigeration.

After cutting, the pieces are placed in the jar with their own juice, strictly separated from other harvests. Italianavera bottles them so that every jar contains the same harvest from the same fields.

Contents 520g – Drained weight 300g